Potato Casserole - cooking recipe

Ingredients

2 (12 oz.) pkg. frozen hash brown potatoes
1/2 c. melted margarine
1/4 tsp. black pepper
2 c. grated sharp Cheddar cheese
1 tsp. salt
1 can cream of chicken soup (undiluted)
1/2 c. chopped onion
1 pt. sour cream
2 c. crushed corn flakes, mixed with 1/4 c. melted margarine (this 1/4 c. melted margarine is part of the 1/2 c.)
2 1/2 c. canned chicken broth
1/2 tsp. salt
1 clove garlic, slightly crushed
1 c. long grain rice
1 Tbsp. finely grated lemon zest
2 Tbsp. chopped fresh dill
2 Tbsp. unsalted butter
freshly ground black pepper to taste

Preparation

Heat the broth, salt and garlic in a heavy saucepan to boiling.
Stir in the rice.
Cover and simmer until the liquid is absorbed, about 20 minutes.
Remove from heat.
Stir in the lemon zest and let stand, covered, for 5 minutes.
Remove the garlic. Gently stir in the dill and butter.
Season to taste with pepper. Serve immediately.
Makes 4 to 6 portions.